Psychology :: Lecture 4 :: Skinner

This week’s lecture and readings will look at Behaviorism and BF Skinner. Please watch the lecture and read the readings in preparation for our discussion on Tuesday. 

Gray, Peter. Psychology (5th edition), chapter 4

Chomsky, Noam. “A Review of B. F. Skinner’s Verbal Behavior.” In The Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 129-137

Watson, John B. and Rosalie Rayner. “Conditional Emotional Reactions.” In The Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 117-129

Chemistry :: Week 5

We will be examining scones and coffee this week. Please read pp. 549-550, 386-387, 433-441 in the textbook and answer the following questions.

 Scone Specific Questions: 

1. How does vinegar curdle milk? 

2. What is the chemical process that happens when vinegar is added to milk? 

3. What happens to the sugar on top of the scone when you cook the scone? 

4. Why don’t you want to knead the scone dough for a long period of time? 

5. Could you make this scone with baking powder instead of baking soda? If you wanted to use baking powder, what ingredient is not necessary?Why? 

Coffee Specific questions 

1. How and where was coffee discovered? 

2. What are the two types of coffee that are extensively cultivated? 

3. There are four main steps to coffee roasting, first roasting, first crack, pyrolysis, and then second crack. Please describe what is happening at each stage. 

4. How much caffeine is in an average sized cup? 

5. Caffeine has been described as the most widely used drug in the world. What is the main target of caffeine in the body? (think receptor/ligand interaction and identify the target receptor) 

6. What happens when you stop drinking your daily coffee? why? 

7. What are the three main ways that coffee can be decaffeinated? 

8. What contributes chemically to the staling of coffee? 

Robot Challenge 1

Now that we have the robots, here is your first challenge.

#1 I am going to setup a 2ft x 4ft course on a piece of butcher paper. In the four corners of the course there will be a large X. You need to program your robot to drive over each of the large X marks. You are welcome to use the black line sensor or the light sensors to accomplish this feat. 

You are welcome to figure this challenge out in anyway you can but there are videos on Youtube, tutorials on the web, tutorials on the Gigglebot website

Chemistry: Week 4

This week we will be studying yeast, salt, and bread. Please read pp. 515-550 in the text book and answer these questions

 Yeast Specific Questions: 

1. What is yeast? 

2. Who was the first scientist to identify how yeast works? 

3. What is the different types of yeast available? 

4. Why do you have to add sugar to the yeast? 

5. What is the yeast’s function in the bread? 

6. What else is the major use of yeast in consumer products? 

Bread specific questions: 

1. Why do you have to let the bread rise twice? 

2. Why do you knead bread dough? 

3. Why do you brush the egg yolk on top of the bread before you bake it? 

4. What chemical reaction causes the elastic bread dough to form? 

5. Why happens if your body can’t digest gluten? 

6. What exactly is gluten? 

Salt specific questions: 

1. What is salt? 

2. What is the purpose in the bread? 

 

Posts navigation

1 2 3 4 5 6 7 17 18 19
Scroll to top